• Pre-heat oven to 350°F and lightly spray a 7-inch springform pan with cooking spray.

Crust

• · Mix the graham cracker crumbs with the melted butter and cinnamon in a medium bowl until fully combined and mixture resembles wet sand
• · Pour the crust mix into the prepared 7-inch springform pan and press it into the bottom and a little way up the sides of the pan using your fingers.
• · Bake at 350°F for 10 minutes. Remove from the oven and set aside.

Filling

• · In a large mixing bowl, using an electric hand whisk, whisk the cream cheese, brown sugar, flour, cinnamon and nutmeg until smooth and fluffy. Scrape down the sides of the bowl as needed
• · Add the eggs, one at a time, and whisk just until combined. Do not to over-whisk to prevent incorporating too much air into the batter
• · Using a spatula, mix in the mashed banana and dark rum until combined
• · Pour the filling into the pre-baked crust.

Instant Pot Instructions

• Cover the cheesecake with aluminum foil
• Pour 1 cup of water into the Instant Pot, place a trivet inside and put the cheesecake pan on top of the trivet
• Close the Instant pot and set the valve to the “seal” position. Pressure cook on “high” for 35 minutes
• When done, do a natural release of the pressure.
• Remove the cheesecake from the Instant pot and gently mop up any moisture on the cheesecake surface with a paper towel. Cool the cheesecake on a wire rack to room temperature.
• Remove the outer part of the springform pan, wrap the cheesecake with cling film and refrigerate for at least 8 hours, or overnight preferably.

Oven Instructions

• Reduce oven temperature to 330°F (165°C)
• Wrap the bottom of the cheesecake pan with a double layer of foil.
• Put the wrapped cheesecake pan in a big and deep enough baking pan and add boiling water to the baking pan, up to halfway up the sides of the cheesecake pan.
• Bake in the pre-heated oven for 60-70 mins, or until the edge of cheesecake is set with only the centre slightly wobbly.
• Turn off oven and open door slightly. Let cheesecake remain in oven for another hour
• Remove the cheesecake from the oven and leave to cool on a wire rack to room temperature.
• Remove the outer part of the springform pan, wrap the cheesecake with cling film and refrigerate for at least 8 hours, or overnight preferably.
• To make the Banana Foster topping
• Whilst cheesecake is cooking:
• In a medium saucepan, over low-medium heat, melt the butter.
• Add the brown sugar and spices and cook until sugar is dissolved.
• Add the heavy cream and mix to combine
• Add the rum and using a lighter, light the rum and allow it to cook. The flame should burn out in a few minutes. Swirl the pan to help disperse the rum and the flames if necessary.
• Add the sliced banana and gently mix to coat all the slices in the caramel mixture. Cook until sauce thickens.
• Remove from the heat and allow the banana foster topping to cool. It will thicken a bit more as it cools
• Add cooled banana foster topping on top of the cooled cheesecake.
• Slice and serve.